This recipe comes from Cooking Light. I don't flour my scallops, like the original recipes says to. Instead, I make sure that my scallops are competely dry and that my pan is HOT to get the sear. It's simple, and the balsamic gives a great flavor. I like to substitute tarragon as my herb, but choose what you like. I like to serve with haricot verts or seared spinach in garlic oil.Submitted by FOODIEWIFE

Just outside of Pisa, Italy is a little green shack that serves only this salad for lunch. Oddly enough, you usually see construction workers and blue collar men eating there! Viva ItaliaSubmitted by CRZYLLAMA71

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.Submitted by KKLEWI2

I make this tasty banana bread every Christmas. It's excellent to serve to a crowd, or wrap up the mini loaves and give them away as gifts. Brown sugar gives this delicious bread added flavor.Submitted by CRAFTYWANDA